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The poaching liquid forms a base for a
creamy mushroom sauce.
Poached Salmon with
Mushroom Sauce
- 1 1/2 pounds skinless salmon fillets
- 1 1/4 cups finely chopped fresh mushrooms
- 3 tablespoons finely chopped onion
- 1 1/4 cups dry white wine
- 1 1/4 cups water
- 2/3 cup heavy cream
- 2 tablespoons butter
- 3/4 teaspoon finely chopped fresh tarragon
or 1/4 teaspoon dried
- Salt and freshly ground pepper to taste
- Rinse fish; pat dry with paper towels.
If necessary, cut fillets into 4 equal portions.
- Arrange mushrooms and onion over bottom
of a 2-inch deep skillet large enough to hold salmon in a single
layer. Arrange salmon over mushrooms and onion. Pour wine and
water over salmon. Bring to a boil. Reduce heat; cover and gently
simmer about 5 minutes. Undercook salmon slightly; it will continue
to cook as it is held. Transfer salmon to a plate. Cover with
foil to keep warm.
- Boil mixture in skillet until liquid is
reduced to about 2 cups. Add any juices from salmon on plate.
Stir in cream, butter and tarragon. Boil until reduced to about
1 cup. Season with salt and pepper. Spoon sauce over salmon and
serve.
Makes 4 servings.
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